I am a little confused about this question, and I'd appreciate some tips, books to read, articles, and what you guys usually do for Conditioning and Maturation ? At the end of fermentation of all of my batches I usually put the beer in half temperature that the beer was in fermentation and left it at least 3 weeks cleaning up the flavor and aroma. But my question is, is there a rule of thumb for maturation ? how much time is it necessary to clean up and how it depends on the type of the beer ? what do you usually do ?